Barbecued Pork Sandwiches Recipe photo by Taste of Home In a Dutch oven, combine the meat, onions, chili powder, salt if desired, water, ketchup and vinegar. Cover and simmer for 4 hours or until the meat is tender.

Skim off the excess fat. With a slotted spoon, remove meat, reserving cooking liquid. Shred the meat with two forks. Return to the cooking liquid and heat through. Serve on rolls. Yield: 16 servings.

If Cooking for Two: Freeze in serving-size portions to have a quick and easy meal.